What you'll learn in this expert session
The prevalence of food allergies is increasing worldwide and Australia now has the highest rates of food allergy ever recorded. Learn about the risk factors for food allergy and prevailing theories for the cause, as well as landmark studies that have changed guidelines around the world including Australian guidelines (ASCIA) about early introduction of food allergens in babies to reduce the risk of developing food allergies.
Learning Objectives:
- Recognise the risk factors for the development of food allergies
- Explain the three current hypotheses for the development and prevention of food allergies
- Recommend the safe and early introduction of high risk allergenic foods to infants based on current evidence and best practice
About the Expert
Dr Marnie Robinson
Dr Robinson has worked as a specialist at the Department of Allergy and Immunology at the Royal Children’s Hospital since 2008. She has had an active role in training and mentoring nursing staff, paediatric trainees and general paediatricians. She is also a lecturer and examiner for the University of Melbourne. She holds an honorary research fellow position at the Murdoch Research Institute and has been involved in a number of major allergy studies including the HealthNuts Study and the Probiotics Peanut Oral Immunotherapy Trial (PPOIT). She is also a co-author of the Allergy section of the Australian Asthma Handbook, which forms Australia’s national guidelines for asthma management.
Course curriculum
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1
How to complete this course
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Instructions
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2
Reducing the Risk of Food Allergy in Children - Latest Evidence and Guidelines
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Summary and learning objectives
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Video presentation (30 mins)
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Quiz: test your learning (10 mins)
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3
Document your CPD here
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CPD Documentation and Reflection Activity Tool
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4
Feedback
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Please let us know your thoughts
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